Best 20 Deep Fried Turkey Recipes

DEEP-FRIED TURKEY

Steps:

• Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
• Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
• Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

CAJUN DEEP-FRIED TURKEY

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
• Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
• When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
• Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

DEEP-FRIED TURKEY

Steps:

• In a small bowl, combine first 6 ingredients. With fingers, carefully loosen skin from turkey; rub salt mixture under skin, inside cavity and over outside of turkey. Tuck wings under turkey; tie drumsticks together. Refrigerate 18-24 hours. Add oil to turkey deep fryer; preheat oil to 275°. Allow turkey to stand at room temperature while oil is preheating. Place turkey on deep fry rack, breast side down. Turn burner off; carefully lower turkey into oil. Turn burner on high and heat to 350°. Adjust heat to maintain 350°. Cook turkey until a thermometer inserted in thickest part of thigh reads 170°-175°, (about 35-45 minutes total time in fryer). Remove turkey from oil; tent with foil. Let stand 20 minutes before carving.

DEEP-FRIED TURKEY RECIPE BY TASTY

Steps:

• DISCLAIMER: Deep frying a turkey can be dangerous if not done properly.
• Determine the amount of oil you will need before you start. This turkey and pot required 4 ½ gallons (17 liter) of peanut oil, you may need more or less.
• To determine the correct amount, place the turkey in the pot you will be using to fry. Fill it with water until it has just covered your turkey, that water level should also be at least 5 inches (13 cm) below the rim of your pot. Remove the turkey and see where the water levels off, this is the amount of oil you will need to fry the turkey. If the oil level is NOT 5 inches (13 cm) below the rim of your pot, use a taller pot. If too much oil is used, it will spill over when the turkey is lowered and cause a fire. If you like, as a precaution, turn off the propane burner before you add the turkey to the hot oil.
• In a large pot, container or cooler with a lid, combine salt, brown sugar and boiling water to make the brine.
• Once the salt and brown sugar have dissolved, cool down with ice.
• Place your turkey into the brine mixture, add more cold water to cover your turkey entirely. Weight down the turkey with something heavy and cover.
• Place the turkey in a cool place or refrigerator and let it brine for 8-16 hours.
• Remove the turkey from the brine, discard the brine. Pat dry the turkey. Make sure it's entirely dry inside and out, border on very dry.
• Let it sit at room temp for 30 minutes prior to frying.
• While the turkey is coming to room temp, prepare your deep frying pot. The pot should be large enough to hold the turkey, oil and have enough room to contain the oil once it starts bubbling (recommend 30 quart/ 28-liter pot).
• NOTE: Make sure the deep frying pot is clean and dry, any moisture in the pot will make the oil pop when it starts heating up.
• Pour the peanut oil into the pot. You should have enough oil to just cover the turkey. Set over high heat on an outside propane burner. Bring the temperature of the oil to 350°F (180°C).
• While the oil is heating up, prepare your turkey to submerge into the oil.
• If you are using a turkey deep frying kit, use all the equipment provided (i.e. hook/basket, s-hook, retrieval handle). If not, take a stainless steel kitchen utensil with a wide bottom, long handle and looped top. Take the kitchen utensil and push the handle through the neck of the turkey. You want the wide part of the utensil to rest inside the turkey cavity. Take an s-hook with a handle attachment and loop it through the loop part of the kitchen utensil.
• Wipe down the turkey again to make sure there is no moisture. Turkey is ready.
• Once the temperature of the oil has reached 350°F (180°C), slowly and gently lower the turkey into the oil. SLOWLY AND GENTLY.
• Fry the turkey for 3 minutes per pound (455 grams). For a 15 lb (6.8 kg) turkey, this will take 45 minutes. Make sure the oil temp is maintained at 350°F (180°C).
• After 45 minutes, turn off your propane burner and then gently remove the turkey from the oil.
• Place the turkey on a large baking sheet or carving board and check the temperature. Right out of the fryer, the breast meat should be at 150°F (65°C) and will reach 160°F (70°C) due to carry over cooking.
• Let the turkey rest for 30 minutes before carving.
• NOTE: Oil will be hot for a few hours after frying. Do not touch or dispose of until fully cooled.
• Carve as desired.
• Nutrition Calories: 16381 Fat: 1761 grams Carbs: 55 grams Fiber: 0 grams Sugars: 54 grams Protein: 137 grams
• Enjoy!

DEEP-FRIED TURKEY MARINADE

Steps:

• In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

DEEP-FRIED TURKEY

Steps:

• Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
• Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
• Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
• Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
• Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.

DEEP FRIED TURKEY RUB

Steps:

• In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

DEEP-FRIED TURKEY WITH HERBS

Steps:

• Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature. Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot. Discard the water then wash and dry the pot thoroughly.
• Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot. Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375°F.
• While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. DO AHEAD: The herb rub can be prepared ahead and kept, in an airtight container, up to 1 month.
• Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts. Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast.
• Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method-slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet. Using an instant-read thermometer, test the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone); the thermometer needs to register at least 165°F. If not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying. Once the internal temperature reaches 165°F, transfer the turkey to a cutting board, cover with foil, and let it rest 20 to 30 minutes before carving and serving.

SIMPLE DEEP FRIED TURKEY

Steps:

• Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
• Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
• Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
• Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.

DEEP-FRIED TURKEY BREAST

Steps:

• Combine sea salt, red pepper flakes, black pepper, granulated garlic, and chili powder in a plastic container with lid. Seal container and shake until seasonings are well mixed.
• Rub entire batch of spice mixture over turkey breast to coat completely; wrap breast in aluminum foil and refrigerate for 24 hours.
• Remove breast from fridge and let stand at room temperature as you heat the oil.
• Heat oil in a pot with a lid and large enough to hold the oil and breast to 325 degrees F (165 degrees C).
• Gently add breast to the oil, cover pot with lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DEEP FRIED TURKEY FLAVOR INJECTOR MARINADE

Steps:

• Mix all ingredients in food processor or blender.
• Mix until thoroughly blended (about 2-4 minutes).
• Transfer into flavor injector and inject turkey in several places.
• Deep fry turkey as usual (about 3 minutes per pound).

CAJUN RUB FOR DEEP FRIED TURKEY

Steps:

• Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.

CAJUN DEEP-FRIED TURKEY RECIPE - (4.4/5)

Steps:

• Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with rub seasoning. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Heat the oil to 365°F (185°C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F. or below, oil will begin to seep into the turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170°F. in the breast or 180°F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

JAY'S DEEP FRIED TURKEY WITH GARLIC LEMON INJECTION RECIPE - (3.9/5)

Steps:

• Add all the ingredients to a small saucepan. Stir the ingredients over medium heat and cook until all the ingredients have dissolved and are well blended. Remove from heat and allow to cool to room temperature. Remove contents of cavity of the turkey, clean with cold water and pat dry. Inject turkey with marinade.

DEEP FRIED CAJUN TURKEY

Steps:

• Take whole turkey place in deep fryer fill with water remove turkey.
• Mark the water line with a marker.
• Spill out water and dry careful not to remove marked line.
• Fill with canola oil.
• Heat oil to 350 degrees.
• In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
• Strained and set aside.
• Save garlic and herbs.
• Tie legs and wings with cotton string to keep them in place next to the body.
• Place the chopped strained garlic and herbs under the skin of the turkey.
• Inject the herbed butter-oil mixture into the breast and legs.
• Rub the cajun mixture inside and outside of the turkey.
• Place the turkey breast side up in lowering slowly into oil.
• CAUTION Of splattering oil.
• Fry turkey 3 1/2 minute per pound.
• Use a meat thermometer in the thigh and when it reads 180 degrees its done.
• Remove from hot oil and drain on paper towels.
• Lets rest for 15 to 20 minutes.
• Carve and serve.
• I`m really sorry that I didn`t get a picture of the turkey before I carved it.
• So the carved picture is what you get for now.
• I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.

DELICIOUS TURKEY SOUP WITH DEEP-FRIED STUFFING BALLS

Steps:

• Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
• Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
• While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
• Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
• Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
• Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.

BUTTER CREOLE MARINADE FOR DEEP FRIED TURKEY

Steps:

• Directions: 1 Melt butter slowly as not to burn. 2 Add rest of ingredients and mix well. 3 (I place in a covered bowl and shake vigorously). 4 Inject into your turkey and allow to sit for one hour or more before deep frying. 5 HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy! 6 It worked great!

DEEP-FRIED TURKEY

Steps:

• Eight to 24 hours in advance, make the brine by sauteing onion, celery and garlic in butter until tender. Add hot peppers and Worcestershire, then stir in the salt, cayenne and black pepper. Add the chicken stock and bring to a boil.
• Strain into a bowl, pressing the solids to extract as much juice as possible, to yield about 1 1/2 cups.
• With monster hypodermic, inject the turkey's breast in five places and each leg in one place.
• With your bare hands, rub the cayenne into the turkey's breast under the skin. Omit if you don't like the flavor -- though it's very mild in this quantity.
• Refrigerate, uncovered, for 8 to 24 hours. Or if you prefer, you may fry the bird immediately.
• On the day you plan to eat it, remove the turkey from the refrigerator, place it in the empty fryer pot and cover with water. Then empty the pot, measuring the water to find out how much oil you'll need (usually about 5 gallons for a 14 pounder).
• Dry the pot very thoroughly and fill it with the same amount of oil or lard, attach the extra-long thermometer and heat the oil to 350 to 375 degrees. Just before lowering the bird, turn off the flame to make absolutely sure that Mr. Peanut's essence won't start a fire. Then pierce the turkey with its holder and lower slowly into the oil. Boil for 49 minutes or longer (3 to 3 1/2 minutes per pound).
• Remove the turkey, drain excess oil and rest it on a platter for 10 to 30 minutes. Slice and dive in!

DEEP-FRIED CAJUN TURKEY RECIPE - (4.4/5)

Steps:

• Remove the neck and giblets from the turkey. Rinse inside of turkey; pat dry with paper towels. If present, remove and discard the plastic leg holder and pop-up timer. Preheat oil to 350°F. For rub, in a small bowl combine salt, paprika, thyme, black pepper, garlic powder, onion powder, and cayenne pepper. Slip your fingers between turkey skin and meat to loosen the skin over the breast and leg areas. Lift skin and spread some of the rub directly over breast, thigh, and drumstick meat. Season body cavity with any remaining rub. Tuck the ends of the drumsticks under the band of skin across the tail or tie legs to tail with 100-percent-cotton string. Twist wing tips under back. Place turkey, breast side up, in basket. Slowly lower basket into hot oil. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Fry turkey for 24 to 30 minutes (3 minutes per pound). Remove turkey from hot oil to check doneness. Insert a meat thermometer into the meaty part of the thigh. Turkey is done when thermometer registers 180°F. Remove turkey from hot oil; drain on wire rack. If the turkey has not reached 180°F when you check for doneness, remove the thermometer and slowly lower the turkey back into the oil. Fry 3 to 5 minutes more and check temperature again. Let stand 15 minutes before carving. Variation Turkey Breast Option: Use a 4-pound whole turkey breast with bone. Rinse and pat dry with paper towels. If present, remove pop-up timer. Preheat oil to 350°F. Prepare spice mixture and rub turkey as above. Place in basket and cook as above for 32 minutes (8 minutes per pound) to 170°F. Makes 8 to 10 servings

DEEP-FRIED TURKEY

Steps:

• In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
• Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.